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Sweet Gluten-Free Zucchini Muffins: 1 Bowl Wonder

Gluten-free zucchini muffins
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Enjoy these delicious gluten-free zucchini muffins made with almond and rice flour. They are moist, tender, and perfect for breakfast or a snack.

Ingredients

Scale
  • 1 and 3/4 cups almond flour
  • 1/2 cup rice flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 large eggs
  • 3/4 cup maple syrup
  • 1/2 cup melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 cup grated zucchini (about 1 medium zucchini)
  • 1/2 cup chopped walnuts or pecans (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease or line a 12-cup muffin tin.
  2. In a large bowl, whisk together the almond flour, rice flour, baking soda, salt, cinnamon, and nutmeg.
  3. In a separate bowl, whisk together the eggs, maple syrup, melted coconut oil, and vanilla extract until well combined.
  4. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
  5. Gently fold in the grated zucchini and chopped nuts (if using).
  6. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • Ensure your zucchini is well-drained after grating to prevent soggy muffins.
  • You can substitute other gluten-free flours like oat flour or buckwheat flour.
  • Add a sprinkle of cinnamon sugar on top before baking for extra sweetness.

Nutrition

Find it online: https://whiskdaily.com/gluten-free-zucchini-muffins/